Mongolian Beef Salad With Ginger-Lime Vinaigrette Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more common.

Marinate beef in soy sauce, brown sugar, garlic, and ginger for at least 30 minutes.

Heat sesame oil in a skillet over medium-high heat until shimmering.

Add marinated beef and stir-fry until browned, about 5-7 minutes.

Remove beef from skillet and let cool slightly.

In a large bowl, combine lettuce, carrots, cucumber, and green onions.

Add the cooked beef to the salad mixture.

Drizzle rice vinegar and additional soy sauce over the salad.

Toss gently to combine all ingredients evenly.

Sprinkle with red pepper flakes and peanuts for crunch.

Garnish with cilantro and lime juice before serving.

Serve immediately, topped with black sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens